Directions

Step 3 (SHELLS):Mix together Bisquick, Sour Cream and Margarine with a pastry cutter***The dough should look light and fluffy, may need to add a tbs or two of water if dry bisquick is left in the bottom of bowl.

Step 4 (MEAT):Prepare meat into tiny pieces.

Step 5 (ASSEMBLE CUPS):A) Use Pam spray or similar to grease muffin tins.

B) Use 1/2 Tablespoon to measure out 3 level tablespoons of dough into each muffin cup.

C) Use a Tart Press to create the cup shape in the muffin (without a tart press? I use the bottom of a McCormick Pepper Grinder!)

D) Use your fingers to evenly spread the dough around the edge of each cup. The dough should be unbroken at the bottom, and nearly reach the top all the way around the tin.

E) Layer the bottom of cup with chosen meat (we usually make all 3 for a variety).

F) Fold each slice of cheese in half, three times, making a total of 8 small rectangles of cheese. Place one rectangle per cup.

G) Spoon 1 heaping tablespoon of scrambled eggs into each to top off the muffin.

H) Gently press the eggs into the cup to push up the edges of the dough. If any dough exceeds the edges of the muffin tin, carefully fold inward to create a lip.

I) Bake 12-15 minutes until shells are golden brown.

(This will actually make 21 cups, but we leave the extra cup in case of heavier/lighter eggs or shells.)